Try this Sweet Potato Scrambled Eggs recipe, or contribute your own.
Suggest a better descriptionHeat enough salted water to cover the sweet potatoes, (1/4 Tsp of salt to 1 cup of water) to boiling. Add the potatoes and cover. Heat to boiling again and then reduce the heat. Simmer until potatoes are tender, about 6 minutes and drain. Cook the bacon in a 10-inch skillet until crisp, remove and drain on paper towels. Drain the excess fat from the skillet reserving 1 Tbls in the skillet. Stir in the potatoes and cook over medium heat, stirring frequently, until golden brown. Mix the eggs, ground red chiles and salt. Pour the mixture into the skillet. Sprinkle the mixture with the bacon and onions. As mixture begins to set on the bottom and sides, raise it so that the uncooked egg mixture flows underneath the cooked. Cook until the eggs are cooked all the way through but still moist, about 3 to 5 minutes. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2 | ||
Calories from Fat: 1 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 13.6mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2
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